I took this recipe and modified it a little bit. The result was fantastic, I baked 2 batches of cookies and they are all gone! The recipe below includes my modifications. I read somewhere that butter burns easily in cookies and that the shortening does better. I have to agree that all the cookies I’ve used the shortening with come out perfect and not burnt.

1 cup butter flavored shortening

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs (I used one duck egg and one chicken egg) 🙂

2 teaspoons vanilla extract

2 tablespoons molasses (mmm)

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups quick-cooking oats

1 12 oz bag semisweet chocolate chips

DIRECTIONS

Preheat the oven to 335 degrees F

In a large bowl, cream together the butter flavored shortening, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla and molasses. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Combine vinegar, raspberries and brown sugar then blend or puree.
Heat to a simmer and allow to cook down
Meanwhile sautee chicken in butter.
Add about 1/4 cup of raspberry sauce in with chicken after turning
To serve place chicken on a plate and spoon raspberry sauce over the top